Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to an incredible Pizza al Taglio with Arugula and Fresh Mozzarella. Tasting expert Jack Bishop challenges Bridget to a tasting of black pepper. Finally, test cook Dan Souza makes Bridget a Roman classic, Pasta alla Gricia.
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Why do you talk to each other ans not directly to the viewers?
JimP
I am say hi like the video
This was such a great episode. Thank you, especially for the laughs.
Wasting tomatos in the blender. OMG! What a waste. I use a "NO WATSE" policy when I cook.
I loved this recipe but couldn’t find the pork. I do have pork belly and will try it.
Oh my! I've never eaten, or tried this pasta dish! Thank you, Dan.
I will definitely be making this peppery pasta dish for my three adult kid!
Thank you!! 😃 👍🏻 ✅
The ragged lunch hooghly fail because great-grandmother alternatively dry athwart a adhesive lemonade. rapid, square environment
∞ 😘 ∞ ❤ 💔💜 😻🌹🌸🌷🍁👌👏✟
❤️🥰 Yum!
I can’t pick one over the other. Both hawt
I'm sorry but that pizza did not look appetizing at ALL🤮🤮🤮🤮🤮🤮
The ATK chef's have a great rapport with each other. They love their work, it's obvious.
I like the pizza but I am not vegan but for me, meat will make it better. I love the pasta dish… I will attempt both of them in time…😊😊😊😊
that pasta looks incredible… simple too
The pizza looks like Rabbit food 🤮
Not a recipe to make for supper, unless it,s made on Thursday to eat Sunday! 😋
One of those recipes like; you stir it 10 times in 2 mins, unless it's the 5th Tuesday of a month, beginning with S, during a elephant stampede in New York, during a blizzard,…….
You haven’t mentioned how much pasta you used. It looks like 500g is this the right amount please?
The peppercorn tasting was interesting. I'm seventy-one and have eaten freshly ground pepper my whole life. We lived close to our at the poverty level, but my father insisted on freshly ground pepper!
That isn't how they do it in Italy, but it still looks good. That's a very midwestern american type pizza with very italian toppings 😛 I wouldn't turn that pizza down LOL!
Hmmm
Could you use a wok for the Pasta alla Gricia? I have been putting off buying a dutch oven because I live in a small, NYC apartment.
I love the lessons and I could gobble up these beautiful women. Thank you
Time consuming
Where can I buy those large Rigatoni noodles ?
Pork fat looks gross
What could I replace kosher salt with as we don’t get it in South Africa
When in doubt, make pizza or pasta…an endless supply of materials in the pantry and fridge! What did we do before plastic wrap? A damp tea towel? Today I use my silicone lids….
I converted the pizza al Taglio to a sourdough crust. It was much loved by my customers at a Poughkeepsie area Farmers Market.
that pizza looked like a salad….pass
The pizza dough is now my favorite. Have made it several times and the texture is wonderful.
I totally ship Julia and Bridget in a forbid lesbian kitchen affair.
Bridget is awesome